Kancha Aamer Chutney or Bengali Green Mango Chutney is a sweet and sour delicacy prepared using raw mangoes. It is also know as Bengali Raw Mango Chutney. Chutney is not a condiment in Bengal, but rather a side dish served near the end of the meal before dessert or a sweet dish. Unlike other mango chutneys, this one is not only sour but also sweet in taste.
Kancha aamer chutney is our favorite dish and the whole family relish it during summer season. I learnt this recipe of mango chutney from my mother. Once the raw mangoes are available in the market, my husband gets them and requests me to make the chutney. I always make a large batch of chutney which stays good in refrigerator for longer time. Before one batch gets over, he gets stock of mangoes again so that we don’t miss this chutney even a single day during summer.
Ingredients to prepare Bengali Style Raw Mango Chutney
You need few ingredients to prepare this Bengali Kancha Aamer Chutney and here is the list of ingredients for the same:
Raw Mango: There are different varieties of mangoes available in the market. You can choose any variety of your choice. I use totapuri mango which is abundantly available in Karnataka. When selecting mangoes, keep in mind that the variety should not be very sour. If the mangoes are too sour, you will end up adding more sugar.
I also want to mention that do not choose unripe mangoes which are too small. They might cause bitter taste in the chutney.
Sugar: It is an important ingredient of mango chutney. Sugar adds sweetness to the sour chutney. I would not recommend to replace sugar with jaggery or any other alternatives.
Spices: Commonly used spices in this mango chutney are turmeric powder, salt, panch phoron, and dry red chilli. Again if you do not have panch phoron you can replace with black mustard seeds for tempering the chutney.
Oil: As it is a Bengali recipe, I prefer to use mustard oil to prepare this chutney. If you do not want to use mustard oil, you can choose any vegetable oil of your choice.
How to prepare Kancha Aamer Chutney
Wash and clean the mangoes and peel the green skin of mangoes. Also, make sure there should not be any greenish peel left, it might cause bitter taste. Remove the mango seed and slice the mangoes into elongated shapes.
Boil the mango pieces for 5–8 minutes in a pot filled with boiling water. Drain the water and set them aside to cool.
Meanwhile dry roast 1 teaspoon of panch phoron and later crush them using mortar and pestle. Keep it aside.
In a pan, heat the oil and add the panch phoron and dry red chilli. Once they start crackling, add the boiled and cooled mango pieces into the oil. Sauté mango pieces with a pinch of salt and turmeric powder, then add two cups of water after a few minutes.
After that, add the sugar and stir until it dissolves. Allow it to boil for a little longer once the sugar has dissolved to achieve a thicker consistency. Taste the sweetness, and if it’s too sour, add the sugar and a bit more water, then repeat the process.
Once the chutney has the right consistency (not runny not thick), switch off the gas and sprinkle crushed panch phoron on top.
Allow to cool before pouring into an airtight ceramic container and storing in the refrigerator. It is now ready for consumption.
How to serve Bengali Kancha Aamer Chutney?
As I mentioned before, Bengali Chutney cannot be categorized as condiment. We serve chutney near the end of the meal before dessert. Normally chutney is served along with some fried papad. It is part of a traditional bengali meal which starts with shukto, bhaja, dal, torkari, mach or mangsho, chutney, papad, doi ar mishti.
In day-to-day meal we may not always have chutney but it is must in bie bari or nimontron bari or kajer barir menu. Check more bengali style chutney in my blog.
What is Panch phoron?
Panch phoron is nothing but Bengali five spice. It is named as panch phoron because it contains five different spices including fennel seeds, fenugreek seeds, nigella seeds, cumin seeds, and radhuni seeds. Radhuni seeds are not available easily so if you want to prepare panch phoron at home you can replace radhuni with mustard seeds.
Panch phoron is available for purchase on some Indian e-commerce platforms. For abroad residents, you can try to find it at your nearby Bangladeshi stores or you can make your own.
How long can I store homemade chutney?
Shelf life of chutneys are usually long. After cooling the chutney, pour it in a dry air tight container and keep it in the refrigerator. It will stay as it is for month long.
Whenever you want to serve it, just take out the container and scoop out the required amount using a dry spoon and again put the container back in the freeze.
Kancha Aamer Chutney | Bengali Green Mango Chutney
- 500 gms Raw Mango
- 2½ cups Sugar
- 2 teaspoon Panch phoron (Bengali five spice)
- 1 no Dry Red Chilli
- ½ teaspoon Turmeric Powder
- Salt to taste
- 1½ tablespoon Mustard Oil
- Wash and clean the mangoes and peel the green skin of mangoes.
- Discard the seed of the mango and cut the mangoes in elongated shape.
- Heat water in a vessel and boil the mango pieces for 5- 8 minutes.
- Later drain the water and allow them to cool.
- Meanwhile dry roast 1 teaspoon of panch phoron and later crush them using mortar and pestle. Keep it aside.
- Now heat oil in a pan and add panch phoron and dry red chilli into it.
- Once they start crackling, add the boiled and cooled mango pieces into the oil.
- Sauté mango pieces with little salt and turmeric powder and after few minutes add two cups of water.
- Later add sugar and keep on stirring until it dissolves.
- After sugar dissolves, allow it to boil for some more time to get thicker consistency.
- Now taste the sweetness and if it is tangy then add required sugar and little more water and follow the above steps.
- Once the chutney has the right consistency (not runny not thick), switch off the gas and sprinkle crushed panch phoron on top.
- Allow it to cool and later pour in a ceramic air tight container and keep in the refrigerator. It is now ready to serve.
More Bengali Chutney Recipes
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